Pumpkin is a super robust vegetable that makes it perfect for storing in the fridge for tomorrow and using in packed lunches. Baked with cinnamon to bring out its sweet flavour, swap with sweet potato or butternut squash if it's not pumpkin season. Quinoa is a nutrient powerhouse, packed with fibre and a 'complete' plant protein option to bulk out your salads. Topped with crunchy mixed seeds baked in maple syrup and a creamy tahini dressing.
Total time to make : 40 minutes Time to prep : 10 minutes
Time to bake : 30 minutes
Servings : 2 - 3
Ingredients
1 small cooking pumpkin, sliced into 1/2 inch wedges (skin on)
2 tbsp olive oil
2 tsp cinnamon
1 tsp dried chilli flakes (optional)
Salt
90g mixed nuts and seeds (I used pecans, pumpkin seeds and pistachios)
2 tbsp maple syrup
Salt
4 tbsp tahini
2 tbsp maple syrup
Juice from 1 lemon
(or use 1 x 250g pre-cooked pouch)
3 large handfuls of mixed salad
Herbs such as parsley, mint and basil - to garnish
Method
Preheat a fan oven to 220C and line a baking tray (or 2) with baking paper
In a bowl, toss the pumpkin wedges with the olive oil, cinnamon, chilli and a good pinch of sea salt. Spread out on the tray(s) in a single layer and roast in the oven, turning half way through, for 30 minutes until they are soft when pricked with a fork
Roughly chop any large nuts up and mix them with the seeds. Spread onto a seperate lined baking tray and drizzle over the maple syrup and a good pinch of sea salt. Place in the oven for 8 - 10 minutes, being cautious not to burn them - maple syrup can burn quickly
To assemble the salad, mix the salad and cooked quinoa as a base, then top with the pumpkin wedges, crumble over the maple nut and seed mix
For the dressing, combine tahini, maple and lemon juice together in a mug or small bowl and whisk with a fork. Add a splash of cold water if your tahini is quite thick to loosen the dressing. Drizzle over the salad just before serving and top with fresh herbs
Nutritional Information
460 calories
10g protein, 47g carbs, 30g fat
Good to know:
Will keep really well for up to 3 days in the fridge in an airtight container
The bed of quinoa will soak up any oil from any roast vegetables you use, infuses the flavour and won't leave you with a watery-residue-salad (gross). I prefer glass and metal tupperware
Vegan, GF